This chicken dish has quickly become one of my all-time favorite dinner recipes. It is easy, simple, and comes together in about 30 minutes. On top of all that, it involves four of my most beloved ingredients of all time. Any recipe that brings together honey, butter, lime, and garlic in perfect harmony catches a ride straight to the top of my must-make list.

I can’t get enough of one-pan dishes these days. If you haven’t gotten your hands on an oven-safe skillet, you have got to make it happen. Being able to sear your meat on the stove, whip up the sauce in the same pan, and then transfer the whole thing straight into the oven is nothing short of magic.

Should I use chicken thighs or chicken breasts for this Honey Lime Garlic Chicken recipe?

Entirely up to you! This recipe is very versatile, you can use boneless chicken breasts, boneless chicken thighs, or even bone-in chicken thighs with skin on or off. You’ll need four chicken breasts or up to eight chicken thighs, depending on the size.

Do I need a cast-iron skillet for this recipe?

Not necessarily. Using a cast-iron skillet allows you to brown your chicken on the stove, as well as whip up the sauce/glaze for the chicken in the same pan, then transfer all of it straight into the oven without needing to dirty another dish. If you don’t have an oven-safe skillet yet, you can use any regular stove pan to brown the chicken and make the sauce, then simply transfer it into a casserole/baking dish before you put it in the oven.

What people are saying about this Honey Lime Garlic Chicken

“I made this today & OH MY GOSH!!!! It is absolutely delish!!! This recipe is going in my file and I’ll be sharing it with people I enjoy cooking for… they will love it!!!” – Stephanie

“There is no questioning why this recipe is your favorite! I made this for my family, following your recipe religiously, and they loved it!” – Elizabeth

“Love these flavors and this very tasty way to make chicken much more flavorful, thank you for this recipe!” – Sabrina

Instructions

Preheat oven to 375 degrees and season chicken with salt and pepper to taste.

In a large skillet over medium heat melt 2 tablespoons butter, add honey and juice from 1/2 of a lime, stir and bring to a boil. Add chicken and cook for 2-3 minutes on each side until browned. Transfer chicken to a plate.

Add remaining 2 tablespoons butter, garlic, and remaining lime juice to the pan and stir until melted bubbling. Transfer chicken back to the pan and spoon sauce from the pan over each piece of chicken.

Transfer skillet to oven and bake for 15-20 minutes until cooked through. Add lime slices and chopped cilantro for garnish and serve.

Tiffany

Stephanie

I took it to work for lunch today. Someone had heated up some sort of plain smelling chicken so when I got to the microwave I wanted to announce that everyone better look out because the smell of real chicken is about to fill the air. They already know that if it smells good, it’s me heating up my lunch so I didn’t rub it in. I just enjoyed every smidgen all on my own. 🙂

Tiffany

Karen Owen

Karen Owen

There is no questioning why this recipe is your favorite, Tiffany! I made this for my family, following your recipe religiously, and they loved it! I also pan-grilled some vegetables and made mashed potatoes to go with this lemony chicken of a delight; perfect!

Tiffany

Jamie

This is a great recipe. Next time, I’ll follow it more exactly. I ran out of butter, so used margarine and a little olive oil. Also, my husband doesn’t like cilantro, so I used parsley instead. Don’t do that! it nearly ruined the dish; I had to remove all the parsley as it seriously clashed with the other flavors. i doubled the sauce recipe because i had four huge chicken breasts. That really was unnecessary and I ended up with a lot of leftover sauce. the chicken turned out so juicy and tender. Take my advice and make it exactly as stated in the recipe. It was very juicy and tender. Flavors were great, and will be much better next time when I use butter instead of the margarine! I’ll bet it would be great made with lemon too.

Melissa wils-Smit

Tiffany

Tiffany

GWEN NGUYEN

so so so delicious. i kept the skin on and although it did not get crispy, the skin was yummy. i have no experience with cooking skin, tiffany, so if you have any tips that would be much appreciated! i will definitely make this again! it was cheap to make as well so if any of y’all are a college student or just on a budget, this is your go to meal! P.S. I LOVE YOUR WEBSITE AND YOUR ABUNDANCE AMOUNT OF RECIPES. YOU ARE SUCH A TALENTED RECIPE DEVELOPER AND I HAVE ONLY BEEN COOKING YOUR RECIPES AS OF LATELY! THANK YOU SO MUCH FOR ALL YOU DO, GIRL!